Table 1.

Sugar consumption in olive brine by strains of the Olives and Wine population of S. cerevisiae.

Time (days)	Population	Strain	pH	Glucose % (w/v)	Fructose % (w/v)	Mannitol % (w/v)
0			5.1	0.57	0.1	0.14
70	Olives	YO 654	5.0	0.0055	0.0023	0.13
		AP 7.2	4.9	0.0058	0.0039	0.14
	Wine	Lalvin W15	5.2	0.26	0.077	0.13
		TUM V1	5.2	0.38	0.083	0.14

Initial and final (after 70 days) pH and sugar measurements are shown as averages for each strain from two independent experiments.